Take a heavy-bottomed pot with a tight-fitting lid. We like to use our 5.5-quart Dutch oven for this recipe. Add in 2 tbsp of vegetable oil and heat over medium-high heat till the oil is very hot.

When the oil is very hot, but not smoking, sear 3 lbs of pork belly that's been cut into large 2" to 3" cubes, doing this in 2 batches to avoid overcrowding. Sear each side of each piece of pork belly for 1 minute, allowing all the surfaces to caramelize. Once the pork is seared on all sides, transfer it to a tray lined with paper towels, and do the same thing with the second batch. Set these aside to drain on paper towels.

In the same pot / oil the pork was seared in, add in 1 yellow onion, diced, the white part from 4 stalks of scallions, chopped, and 1 bulb of garlic, crushed, 2 bay leaves, and 1 tbsp of whole peppercorns. Sauté this for about 5 minutes, till the garlic is browned and the onions have sweat down.

Add the seared pork belly pieces back in, and stir a bit to combine with the onions and garlic. Then pour 1/3 cup of white vinegar evenly over the meat and allow it to boil, uncovered and *without* stirring, for 5 minutes. It is very important to "cook off" the vinegar taste - "do not* stir.

While the vinegar is getting cooked off, in a medium-sized mixing bowl, add in 1/3 cup of soy sauce, 2 cups of pineapple juice, 2 tbsp of dark brown sugar. Stir this mixture together till well combined and the dark brown sugar has dissolved.

Once the vinegar has cooked off for 5 minutes, pour this soy sauce / pineapple braising liquid over the meat and let it come to a boil uncovered. Once it's boiling, turn down the heat to medium-low, cover with the lid, and let the pork belly cook for 50 minutes.

After 50 minutes of simmering on medium-low heat, remove the lid and add in 1 1/2 lbs. (about 3 cups) of large pineapple chunks. Mix the pineapple in a bit to combine, and turn the heat up to medium heat, and continue to cook uncovered for another 20 minutes or till the sauce thickens a bit, to your desired consistency.

Serve over freshly steamed jasmine rice, and garnish with the green part of 4 stalks of scallions, chopped. Enjoy!